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Make the chicken. Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
In a large bowl or resealable zip-top bag, combine the chicken, garlic, tamari, sesame oil, gochujang, rice vinegar, and honey. Season with salt, black pepper, and red pepper flakes. Let marinate for at least 15 minutes at room temperature or up to overnight in the refrigerator.
Transfer the chicken and marinade to the baking sheet. Bake until cooked through, about 25 minutes. Let rest for about 5 minutes, then slice or shred.
Meanwhile, make the spicy sesame ginger dressing. In a medium bowl or lidded glass jar, combine the sesame oil, tamari, honey, sesame seeds, ginger and liquid, gochujang, and orange zest and juice. Stir to mix well.
Make the salad. In a large serving bowl, combine the chicken, cabbage, lettuce, almonds, pomegranate seeds, orange, and cilantro. Add about half of the dressing and toss to coat. Top with the avocado, green onions, wonton strips, and a drizzle of chili oil.